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Taco Pasta

Taco Pasta is a quick, comforting dish that combines spicy taco flavors with cheesy pasta for a delightful one-pot meal ready in about 30 minutes.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 550
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound pasta (penne, rotini, or shells) Use whole wheat for a healthier option.
  • 1 pound ground beef, turkey, or plant-based crumbles Can substitute with cooked lentils or black beans for vegetarian option.
  • 1 small onion, finely chopped Shallots can be used for a sweeter flavor.
  • 2 cloves garlic, minced Don't skimp; it enhances the flavor.
  • 2 tablespoons olive oil or butter Butter gives a richer finish.
  • 2 tablespoons taco seasoning Toast for extra depth if desired.
  • 1 can diced tomatoes, undrained (14–15 oz) Fire-roasted for smokiness if desired.
  • 1 cup chicken or vegetable broth Or water plus a splash of Worcestershire sauce.
  • 1 cup salsa Use mild or medium according to taste; fresh pico de gallo is a bright alternative.
  • 1 to 1.5 cups shredded cheese (cheddar, Monterey Jack, or Mexican blend) Reserve some for topping.
  • Fresh cilantro, lime wedges, sliced avocado, and chopped green onion for garnish.
  • Salt and pepper to taste.

Method
 

Cooking the Pasta
  1. Bring a large pot of salted water to a boil and cook pasta until just shy of al dente (about 1–2 minutes less than package directions). Drain and set aside.
Sautéing the Ingredients
  1. In the same pot over medium heat, warm olive oil until it shimmers. Add chopped onion and a pinch of salt; sauté until translucent and fragrant, about 4 minutes.
  2. Add garlic and cook for 30 seconds more, until aromatic. Stir in ground meat or substitute and brown, breaking it up with a wooden spoon. Spoon off excess fat if necessary.
  3. Sprinkle in taco seasoning and stir for 1 minute, allowing the spices to bloom.
Combining Ingredients
  1. Pour in diced tomatoes (with their juices), broth, and salsa. Bring to a gentle simmer, scraping up any browned bits from the pot. Taste and adjust salt and pepper.
  2. Add pre-cooked pasta back into the pot, tossing to coat evenly. Simmer for 2–3 minutes to let the pasta absorb the sauce.
  3. Turn off heat and stir in 1 cup of shredded cheese until melted and glossy. Sprinkle reserved cheese over the top, cover for a minute to melt, then uncover.
  4. Squeeze a little lime over everything and scatter cilantro, avocado, and green onion. Serve hot and pass extra lime wedges at the table.

Notes

You can substitute half the pasta for spiralized zucchini to make it healthier. For a festive touch, top with pickled jalapenos and crispy tortilla strips.